Posts Tagged ‘Lifestyle’

Product Spotlight on Bread

Friday, November 24th, 2006

Convenience has two faces. In order to save time – to mass produce, sacrifices are made. Case in point – bread.

First let’s look at wheat, the main ingredient in bread. Domesticated wheat – bred to grow faster, resist disease, increase yield among other things has sacrificed many of the nutrients in the original wild varieties of wheat – spelt, kamut, emmet, and farro are a few. Cool names too! Scientist are now breeding these ‘lost’ nutrients back into domesticated wheat. Kind of strange, why not go back to the wild variety?

Second, let’s look at leavening or what is done to make the dough rise. Today, super fast acting yeast cultures with special flours and conditioners make bread rise fast. Time, after all is money. Back in the old days, bread was made with a long slow fermentation using a culture of wild yeast and lactobacillus bacteria along with some other critters and enzymes. The result was a nutritious loaf with a sour tang – what we call sour dough bread.

So what’s the big deal? What’s wrong with our technologically ‘advanced’ mass-produced bread? Well, we now understand that fermenting grains, in this case, via the long slow rise of bread makes the grains easier to digest by breaking down the gluten and making the nutrients more bio-available. Nutrients are also added from the by-products of the various critters in the fermenting culture.

Further, grains have a compound called phytic acid, which while in our gut, bind to minerals that are essential to our health – like calcium, magnesium, zinc, iron and copper. Finally, the long fermentation breaks down much of the starch converting our loaf of bread from what is usually considered a refined carbohydrate into a complex carbohydrate.

There are many fine artisan breads being baked out there using the time honored tradition of a long slow fermentation using wild cultures – breads with crisp crusts, hearty textures and oh so much flavor. If you’d like to try baking a loaf or two or eight yourself, check out the posts on No-Knead Bread at Tasty Bytes.

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Eat Food, Not Food Products

Sunday, November 12th, 2006

Sound advice from Michael Pollan, author of “The Omnivore’s Dilemma”.

After all, food products are made by food companies who’s main objective is the bottom line – profit. They are beholden to their shareholders who expect the maximum return on their investment. Not your health. Period.

Food, on the other hand, is made by Mother Nature and her main objective is to support life.

So let’s eat some good food in all it’s natural glory.

But wait –what distinguishes real food from food products? Well, there are degrees but let’s say food is closest to it’s original form and food products are processed to some degree with or without additives. Some examples…

Food is oat groats or oatmeal versus the extreme food product – “Cherrios”

Food is eggs versus “Egg Beaters”

Food is a fresh apple or dried apples versus apple juice or the extreme product – X brand’s “Apple Fruit Snack Pie”

Food is a handful of raw nuts and dried fruit versus a calorie, er – “energy” bar

Food is a platter of fresh vegetables or home cooked vegetable soup versus the extreme product – “Vegetable Ritz” crackers

Food is roasted free-range chicken versus a frozen commercially made chicken pot pie or fast food fried chicken.

So here we go – eating Food means…

Starting the day off with some oatmeal, free-range eggs or fruit and nuts.

Need a snack – veggies, fruit, nuts or a piece of cheese

Lunch? A hearty home made soup or maybe a sandwich of whole grain bread, or piece of chicken with salad.

A nourishing dinner? Roast free-range chicken (or homemade chicken pot pie) and a pile of fresh veggies quickly sautéed or steamed.

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